It was one of the more memorable dishes from my childhood as it was simple yet tasty. It was also quite helpful for my mother that it was a quick dish to make, a fairly important trait when my sister and I had a number of after-school activities to attend. Green onions were usually added, though it was not surprising to find thinly crosswise-sliced gai lan stalks or peas added to some versions at some Chinese restaurants.
Stir-Fried Shrimp and Eggs
10 eggs (L-XL), beaten
12 shrimp, shelled and deveined
1-2 stalks green onions
Chinese cooking wine
~1 tsp. Corn starch
Fresh ground pepper
- In a bowl, mix a little oil, corn starch, pepper and a splash of cooking wine to the shrimp. Mix thoroughly and set aside for at least 15 minutes.
- Chop green onions and set aside, preferably separating the thicker, paler stems from the thinner, darker "branches".
- Heat a wok over medium-high heat. Once the wok is sufficiently hot, drizzle some oil into the wok and spread to cover most of the interior surface. Add shrimp to wok and stir-fry for ~2 minutes or when the shrimp have just turned fully pink. If cooked green onions are preferred, add chopped green onion stems along with the shrimp.
- Add beaten eggs into wok and stir and scrape frequently to prevent burning on the bottom of the wok. (If you do choose to add peas or sliced gai lan stalks, add them along with the eggs as well.) The stirring and scraping process will also scramble the eggs at the same time. Chopping the cooked egg into smaller pieces with the spatula may be necessary during the cooking process.
- Continue cooking and stirring egg mixture until the eggs are just cooked. Add remaining green onions and stir to mix evenly. (Adding green onion stems here rather than during Step 3 will result in them being cooked rare.)
- Immediately remove from heat and serve. (Serving the eggs just cooked maintains a smoother texture. Do not overcook the eggs!)